What to drink at Crustacean San Francisco
After relocating to 195 Pine Street earlier this year, Crustacean San Francisco has unveiled a new cocktail programme inspired by its Vietnamese roots, where Southeast Asian flavours meet artisan spirits.
Crustacean San Francisco, part of the House of AN portfolio, reopened in the city’s financial district in July, merging modern Vietnamese cuisine with family tradition.
While House of AN founder, Helene An, is at the forefront of the opening, her daughter Monique An and son-in-law Kenneth Lew are managing the team behind the eatery.
Drawing inspo from its sister restaurant in Beverly Hills, the San Francisco site reflects Vietnamese architectural influence, with high ceilings and natural light adding to the dining experience, with the food menu spanning from ‘Hot Starters’, to ‘Dumplings’ to ‘Cold Starters’, ‘Large Plates’ and ‘From the Secret Kitchen’.
Guests can expect dishes such as Spicy Butter Chicken Dumplings, Escargot & Bone Marrow Toast with Asian Pesto, King Crab & Wagyu Banh Khôt and Cellophane Noodles with Dungeness Crab.
And there’s no food without drink, as demonstrated by Crustacean’s newly-launched cocktail list. Leading the list is the Saigon 75, a revamp of the classic French 75. Crafted with Song Cai Floral Gin and lemongrass syrup, the drink arrives decked with a lemon peel shaped like a phoenix – a symbol of renewal for both Saigon and Crustacean’s new home.
Drink pairings
Another pick, the Oa-Hội-cAn Negroni, straddles Oaxacan and Hội An influences. Lemongrass-infused mezcal lends smokiness, balanced by Lo-Fi Gentian Amaro and Punt e Mes vermouth for a bittersweet finish, garnished with ruby grapefruit peel and ice. The restaurant suggests pairing the tipple with Crustacean’s dish Tuna Cigars, due to its smoky aromatics.
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For a softer sip, the Hồng Mây (‘Pink Cloud’) offers a beet-infused riff on a sake sour. Tozai Nigori Sake, Meyer lemon, and light agave create a smooth, low-ABV base with just a whisper of heat from muddled jalapeño. Finished with a Thai basil flower garnish, and the suggestion is to team it with the Cellophane Noodles with Dungeness Crab or Turmeric Lemongrass Seared Branzino.
Creative serves
Then there is Xí Muội, Crustacean’s newest cocktail, which is a carbonated Vietnamese-inspired cocktail that strikes a balance of salt, citrus and floral tones. Made with Freeland Spirits Gin, a women-owned distillery in Portland, and housemade rose syrup, the drink is shaken with salted plum and topped with locally produced Seltzer Sisters club soda.
Rounding out the collection is the tequila-based serve, Endless Summer. A mix of Cazadores Blanco, strawberry lemonade and lime is served alongside a cubed watermelon garnish presented on a painter’s palette, along with three dipping powders – Li Hing Mui, Tajin and Purple Perilla Furikake.
Purple Perilla Furikake.
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